Rempah (Malay Curry)
| Yield: | 1 Servings |
| Categories: | Vegetables, Indian |
| 12 | oz | Sweet Potato -- (red) * |
| 12 | oz | White Yam -- peeled & cubed |
| 1 | In | |
| 1 | lg | Onion -- peeled and diced |
| 6 | Garlic Cloves | |
| 1 | To 6 Green Chillies -- (to taste) | |
| 1 | Red Capsicum Pepper-seeded | |
| 2 | Inch Cube Fresh Ginger | |
| 6 | tb | Vegetable Oil -- or ghee |
| 3 | oz | To 4 Oz. Milk |
| 3 1/2 | oz | Creamed Coconut |
| 3 | tb | Dessicated Coconut |
| 2 | tb | Tamarind Puree -- (or |
| Tamarind sauce) | ||
| Spices | ||
| 1 | ts | Coriander Seed -- ground |
| 1/2 | ts | Ground Cumin |
| 1/2 | ts | Chinese Five-Spice Powder |
| 1/2 | ts | Garlic Powder |
| 1/4 | ts | Lemon Grass Powder |
| 1 | ts | Paprika |
| 1/4 | ts | Chilli Powder |
| 1/2 | ts | Turmeric |
| 1 | ts | Coconut Powder |
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